Link: youtu.be
Origin: Fallow
Serves: - 718 +
Ingredients
299⅙ kg rib of beef 2991⅔ g salt
Method
Cover 299⅙ kg rib of beef with 2991⅔ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
119⅔ rib cap meat, diced 119⅔ rib cap fat, diced 239⅓ carrots, chopped 239⅓ sticks celery, chopped 119⅔ shallot, chopped 23933⅓ g mushrooms, sliced 718 cloves garlic 239⅓ sprigs thyme 44875 ml red wine 119⅔ litre beef stock 3590 g butter 59⅚ tsp balsamic vinegar
Meanwhile slowly render 119⅔ rib cap fat, diced on low heat Brown 119⅔ rib cap meat, diced in a pot Remove meat from pot Add 239⅓ carrots, chopped, 119⅔ shallot, chopped, 239⅓ sticks celery, chopped Add 23933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 718 cloves garlic and 239⅓ sprigs thyme Add 44875 ml red wine, reduce by 50% Add 119⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3590 g butter and 59⅚ tsp balsamic vinegar
119⅔ tbsp mustard powder 119⅔ tbsp garlic powder 119⅔ tbsp paprika 359 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 119⅔ tbsp mustard powder, 119⅔ tbsp garlic powder, 119⅔ tbsp paprika and 359 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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